How to Make a Cheesecake

레터링케이크 Cheesecake is a rich and delicious dessert. It can be baked or unbaked, and is typically molded in a springform pan and then chilled before being unmolded for eating.


The ingredients for cheesecake should be at room temperature, so they blend well. Avoid opening the oven door too frequently, as this will significantly reduce the temperature of the oven and cause your cheesecake to crack.


While most people think of cheesecake as a New York style dessert, the delicious treat actually has a much longer history. It may have originated in ancient Greece, where rudimentary versions of it were fed to athletes during the first Olympic Games in 776 BCE to give them extra energy for competition. The Romans then spread the dessert across Europe and beyond, where it was adapted with regional ingredients. Later, Eastern European Jewish immigrants brought the dish to America.

The first cookbook to include a recipe for cheesecake was the Forme of Cury, written in 1390. It consisted of a pastry-based dessert containing curd cheese, egg whites, rosewater and ground ginger. The dish evolved into its modern form in the 18th century, when European cooks figured out how to remove yeast from cheesecake recipes and make them lighter and fluffier. Today, cheesecake is widely enjoyed worldwide. Many restaurants have specialties, and even some delis are famous for their cheesecake.


When baking a cheesecake it is important to follow the recipe closely. Over레터링케이크 -beating the batter can cause it to crack. It is also important to use room temperature ingredients so that the batter will be light and fluffy.

The filling for a cheesecake can be made from many different things including cream cheese, goat cheese, and mascarpone. All three have different textures and flavorings but each can be used to make a delicious cheesecake.

Traditionally a cheesecake is topped with fruit or a sour cream glaze. It can be served as a dessert or a snack and is often used for entertaining.

Once the cheesecake has cooled, it is important to store it properly. It can be stored in the refrigerator or freezer but it should be covered and kept as cold as possible to extend its shelf life. A cold environment will prevent bacteria from spoiling the cheesecake.


Cheesecake can be topped with fruit, glazes and other dessert sauces. It is often served chilled and should be left to cool for an hour after baking. It is also possible to make a crustless version of the dish, which can be topped with fresh fruit or whipped cream.

A crumb crust is a popular option, and the flavour can vary from graham cracker to chocolate wafer or gingersnap. It is usually baked before adding the filling, to prevent it from becoming soggy.

It is important to use room temperature ingredients, so that the filling mixes easily and is lump free. It is also recommended to only beat the filling until it is just creamy and to not over-beat, as this can cause cracks. The filling can be poured over the prepared crust in the pan, and the top can be pressed gently. The pan is then placed in a larger pan, and boiling water is added. The water bath surrounds the cheesecake to protect it during baking and to ensure a smooth and even finish.


Once the cheesecake is baked it needs to cool. Leaving it at room temperature for too long can ruin the texture and even expose you to dangerous bacteria like Salmonella, E.coli and Campylobacter.

Once you take the cake out of the oven, let it sit for a couple of hours on a wire cooling rack before transferring it to the fridge. To speed up this process, place a fan right next to it especially if you have a hot kitchen or are baking during summertime. The gentle air from the fan will expedite the process and cool the cheesecake much quicker than normal.

Be patient when it comes to cooling the cheesecake. Once it’s completely cooled, you can run a knife around the edges between the crust and sides of the springform pan and gently unbuckle. It can then be kept securely wrapped in the fridge for up to 5 days or frozen for up to 2 months.


It’s crucial that cheesecake cools slowly to prevent cracking. After removing from the oven, the dessert is typically cooled in its own residual heat, then covered and refrigerated for several hours or overnight.

When baking a cheesecake, it’s often easier to create a successful dessert by using a water bath, also called a bain marie. Wrap a springform pan or another type of false bottom pan in foil, then set it inside a roasting pan filled with hot water until the water reaches halfway up the side of the cheesecake pan.

Bake the cheesecake until a digital thermometer inserted into the center of the cake reads about 150 degrees F. The cheesecake should still jiggle slightly when tapped lightly. It’s important that the cheesecake is baked until it reaches this temperature, as over-baked cakes are prone to cracking and sinking. Remove the cheesecake from the pan and allow to cool completely on a rack before chilling.


Cheesecakes are not like regular cakes, and they require special storage techniques to maintain their quality. Stored incorrectly, cheesecake will quickly deteriorate and become unfit to eat.

Refrigeration is usually the best option for storing cheesecake. However, this method also has some limitations. For example, the crust of a cheesecake may absorb moisture from other foods in the refrigerator and turn soggy over time. This is especially true if the cake has been stored for an extended period of time.

Additionally, cheesecake can pick up odors from other foods in the fridge or freezer. It is important to tightly wrap a cheesecake in plastic or put it in a bag when storing it to prevent this from occurring.